Honey Balsamic Pork Tenderloin (Printable Version)

Glazed pork tenderloin roasted with vibrant rainbow carrots for a simple, tasty one-pan dish.

# What You Need:

→ Pork

01 - 1½ lbs pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper

→ Glaze

05 - 3 tablespoons honey
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 garlic cloves, minced
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

→ Vegetables

10 - 1 lb rainbow carrots, peeled and halved lengthwise
11 - 1 tablespoon olive oil
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Place rainbow carrots on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat. Arrange carrots in a single layer along the sides of the pan, leaving space in the center for the pork.
03 - Pat pork tenderloin dry with paper towels. Rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Place the pork in the center of the baking sheet.
04 - In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and thyme. Brush half of the glaze over the pork tenderloin.
05 - Roast for 15 minutes. Remove the pan from the oven and brush the remaining glaze over the pork.
06 - Return to the oven and roast for an additional 10-15 minutes, or until the pork reaches an internal temperature of 145°F and the carrots are tender and caramelized.
07 - Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Serve with the roasted carrots and pan juices.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is blissfully minimal and your evening stays yours.
  • The honey-balsamic glaze caramelizes into this glossy, tangy-sweet coating that makes plain pork feel fancy.
  • Those rainbow carrots turn into tender, naturally sweet side dishes without any extra effort on your part.
  • It's gluten-free without tasting like it's missing anything, which quietly impresses everyone at the table.
02 -
  • Pork tenderloin is lean and can dry out fast, so use a meat thermometer and pull it at 145°F instead of guessing or overcooking it to be safe.
  • The resting step matters more than it sounds; those five minutes make the difference between tender slices and tough, stringy pieces.
  • Don't skip drying the pork because any moisture on the surface will steam instead of sear, and you'll miss out on that flavorful crust.
03 -
  • If your glaze looks thin when you're whisking it, that's normal; it thickens as it roasts and the honey caramelizes.
  • Slice the pork against the grain so you get tender pieces instead of stringy ones that fall apart on your fork.
  • Save any pan juices that pool on the baking sheet and drizzle them over everything before serving, because that's concentrated flavor you worked for.
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